High Protein Chicken Gyoza
Elevate your appetizer game with these High Protein Chicken Gyoza—an irresistible fusion of flavor, nutrition, and crisp perfection! Packed with ground chicken, tender cabbage, vibrant carrot, and aromatic ginger and garlic, this recipe offers a delicious twist on traditional dumplings. Seasoned with soy sauce and sesame oil, these pan-fried delights deliver a satisfying umami hit while keeping the focus on high-quality protein and fresh ingredients. The technique of searing to golden perfection followed by a quick steam ensures each gyoza boasts crispy bottoms and succulent interiors. Ready in under an hour and perfect for a cozy dinner or party platter, these protein-packed parcels are as fun to make as they are to eat. Serve them piping hot with your favorite dipping sauce for an unforgettable treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground chicken
- 100 grams Cabbage
- 1 medium Carrot
- 4 pieces Green onions
- 2 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 large Egg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 24 pieces Gyoza wrappers
- 1 tablespoon Vegetable oil
- 120 milliliters Water
Instructions
Finely chop the cabbage and place it in a bowl. Add a pinch of salt and set aside for 10 minutes to draw out excess moisture. After 10 minutes, squeeze out the water from the cabbage using a clean kitchen towel or cheesecloth.
Grate the carrot and mince the garlic and ginger. Chop the green onions finely.
In a large mixing bowl, combine the ground chicken, cabbage, grated carrot, green onions, garlic, ginger, soy sauce, sesame oil, egg, salt, and black pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
Prepare a small bowl of water for sealing the gyoza wrappers. Take one gyoza wrapper and place about one tablespoon of the chicken mixture in the center.
Dip your finger into the bowl of water and wet the edge of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape, then pinch and pleat the edges together to seal.
Repeat this process until all the wrappers are filled and sealed.
Heat the vegetable oil in a large frying pan over medium-high heat. Add the gyoza, flat side down, in a single layer. Fry for 2-3 minutes until the bottoms are golden brown.
Carefully add the water to the pan and immediately cover with a lid. Reduce the heat to medium and steam for 8 minutes until the water has completely evaporated.
Remove the lid and allow the gyoza to cook for another 1-2 minutes to crisp up the bottoms again. Remove from the pan and serve hot with dipping sauce of your choice.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 3446 mg | 150% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 7.2 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 279 mg | 21% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3571 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
